Step 1

Preheat oven to 350F.

Step 2

Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.

Step 3

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.

Step 4

In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.

Step 5

Stir in the flour mixture just until combined.

Step 6

Stir in zucchini, coconut and toasted walnuts.

Step 7

Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.

Step 8

Let cool completely before icing.

Step 9

Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time. Beat in the almondmilk one tablespoon at a time until your desired consistency is achieved.

Step 10

Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.